Christmas Crack
I don’t know if this is called “crack” because of the way it breaks into big, wonderful pieces, because it’s made with crackers, or because it’s so darn addictive. Regardless, I’m a fan.
With this classic Christmas treat, Saltine crackers get a double dunking: first in caramel and then in chocolate.
The result is a salty, crunchy, chocolate-covered treat that’s nearly impossible to stop eating.
This Christmas crack (also known as candy crack) should be familiar to you. I’m sure many of you that have awesome grandma’s have tried this Christmas crack recipe before. ;) I shared my grandma’s saltine cracker toffee over the summer and this is just a glorified version.
In my opinion, everything tastes better with chocolate and the M&M’s make it so festive. You could also top your candy crack with crushed saltines, sea salt, toasted coconut, slivered almonds, pecans or heath bits.
Constant stirring as you make the caramel mixture gives you a finished candy that’s closer to the texture of pralines than English toffee. You have a deep caramel flavor, but the bites are fairly soft and easy to chew. The crispiness comes from the crackers themselves.
You can get fancy and sprinkle nuts, coconut flakes, or holiday-colored sprinkles on top if you want, but I’m a purist when it comes to my Christmas crack. I like it just as is.
The only thing I might consider is a sprinkling of crunchy Maldon sea salt on top of the chocolate to make them even more crunchy and salty. But I’m fearful that if I do that, I might not stop eating them!
The Christmas crack would also be perfect to add to your holiday plates with your favorite Christmas cookies. So easy, festive and delicious!
Ingredients
Instructions
With this classic Christmas treat, Saltine crackers get a double dunking: first in caramel and then in chocolate.
The result is a salty, crunchy, chocolate-covered treat that’s nearly impossible to stop eating.
This Christmas crack (also known as candy crack) should be familiar to you. I’m sure many of you that have awesome grandma’s have tried this Christmas crack recipe before. ;) I shared my grandma’s saltine cracker toffee over the summer and this is just a glorified version.
In my opinion, everything tastes better with chocolate and the M&M’s make it so festive. You could also top your candy crack with crushed saltines, sea salt, toasted coconut, slivered almonds, pecans or heath bits.
Constant stirring as you make the caramel mixture gives you a finished candy that’s closer to the texture of pralines than English toffee. You have a deep caramel flavor, but the bites are fairly soft and easy to chew. The crispiness comes from the crackers themselves.
You can get fancy and sprinkle nuts, coconut flakes, or holiday-colored sprinkles on top if you want, but I’m a purist when it comes to my Christmas crack. I like it just as is.
The only thing I might consider is a sprinkling of crunchy Maldon sea salt on top of the chocolate to make them even more crunchy and salty. But I’m fearful that if I do that, I might not stop eating them!
The Christmas crack would also be perfect to add to your holiday plates with your favorite Christmas cookies. So easy, festive and delicious!
Ingredients
- 1 sleeve salted saltine crackers about 42 crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar packed
- 1 (12 oz) package dark chocolate chips
- heath toffee bits
- white chocolate melted
Instructions
- Preheat oven to 375 degrees F and line a rimmed cookie sheet with parchment paper. Grease parchment paper with cooking spray.
- Place crackers side by side on lined pan. Set aside.
- In a large saucepan, combine butter and brown sugar.
- Bring to boil over medium/medium-high heat and boil for 3 minutes, stirring constantly.
- Pour evenly over crackers.
- Bake in preheated oven for 5 minutes.
- Remove from oven and sprinkle chocolate chips on top.
- Let stand for 5 minutes, then use the back of a spoon to spread melted chocolate chips evenly over the crackers.
- Top with toffee bits and drizzle with white chocolate.
- Cool completely in fridge (about an hour or two) or in freezer (about 20 minutes), then break into pieces.
- Store in fridge in covered airtight container.